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Functional Properties and Health Benefits of Bioactive Substances in Plant...
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Functional Properties and Health Benefits of Bioactive Substances in Plant Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (14 April 2024) | Viewed by 8127

Special Issue Editor

Dr. Marta Isabel Correia Coelho

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal
Interests: food production; food characterization; functional food ingredients; food by-product valorization; bioaccessibility evaluation; gastrointestinal microbiota; biomarkers; genotoxicity mechanisms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

With the increasing body of research on the field of nutrition and its impact on health, certain commodities, such as plants rich in bioactive compounds (BCs), have emerged as promising candidates for promoting human health. These BCs have long been recognized for their potential contributions to health promotion through food consumption. However, the efficiency of BCs can be affected by several factors, highlighting the important influence of the intestinal microbiota (IM) on the absorption and metabolism of BCs. Also, diet is one of the most important regulators of IM since changes in dietary composition can enhance or inhibit the reproduction of some microbial species, which can have defensive or damaging effects. In addition, IM can synthesize and release a variety of metabolites that are absorbed and transferred into the circulating system, regulate the composition and function of the host’s IM, and play important roles in the development and progression of some pathologies.

Moreover, plants offer a viable alternative to synthetic substances, which are often associated with concerns about their natural origins and potential toxicological and carcinogenic effects.

Consequently, these BCs and the assessment of their effectiveness in commercial products have posed significant challenges for both researchers and participants in the food industry who are aiming to create products that are beneficial to human health.

The primary objective of this Special Issue is to shed light on the existing evidence concerning the numerous potential benefits of consuming plants. We will foreground in vivo studies and epidemiological research, as well as investigations into the bioavailability and bioaccessibility of these compounds. Additionally, we will explore how plant compounds can be used to enhance the nutritional and health-related properties of various food products.

Dr. Marta Isabel Correia Coelho
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioaccessibility
  • bioavailability
  • diet
  • health effects

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Published Papers (5 papers)

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Research

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14 pages, 684 KiB  
Article
Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream
by Teresa Muela, Adela Abellán, Cindy Bande-De León, Pablo Gómez and María Dolores Gil
Foods 2024, 13(11), 1651; https://doi.org/10.3390/foods13111651 - 25 May 2024
Viewed by 892
Abstract
Algae are a booming resource in the food industry due to their several health benefits. This study assesses the impact of the combined use of selected macro- and microalgae to improve the nutritional profile and the labeling of a vegetable cream by the [...] Read more.
Algae are a booming resource in the food industry due to their several health benefits. This study assesses the impact of the combined use of selected macro- and microalgae to improve the nutritional profile and the labeling of a vegetable cream by the introduction of nutrition and health claims. As macroalgae, two Ascophyllum nodosum L., one natural (An) and one smoked (AnS), were selected for their high iodine concentration and flavor notes. A new strain of Chlorella vulgaris, golden (CvG), was selected as the microalgae, which is rich in proteins and has a neutral sensorial profile (golden color and mild flavor). In this study, two vegetable creams were compared. The control (CTRL) versus one enriched with a mixture of macroalgae and microalgae (CV-AN). Sensory, physicochemical, and functional properties of both vegetable creams were evaluated. The bioactivity assessed was the effect of iodine as a health claim and antioxidant and antihypertensive properties. CV-AN vegetable cream showed significantly higher values (p < 0.05) for protein content, iodine value, and antioxidant activity, with no significant differences (p > 0.05) in antihypertensive activity or sensory panel. The incorporation of these algae resulted in a vegetable cream with a better nutritional profile and sensory acceptability comparable to the control, offering protein and iodine source claims in the labeling. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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11 pages, 1760 KiB  
Article
Modulatory Effects of the Kuwanon-Rich Fraction from Mulberry Root Bark on the Renin–Angiotensin System
by Ji-Hae Lee, Heon-Woong Kim, So-Ah Kim, Wan-Taek Ju, Seong-Ryul Kim, Hyun-Bok Kim, Ik-Seob Cha, Seong-Wan Kim, Jong-Woo Park and Sang-Kuk Kang
Foods 2024, 13(10), 1547; https://doi.org/10.3390/foods13101547 - 16 May 2024
Viewed by 1134
Abstract
In this study, we investigated the anti-hypertensive properties of mulberry products by modulating the renin–angiotensin system (RAS). Comparative analysis showed that the ethyl acetate fractions, particularly from the Cheongil and Daeshim cultivars, contained the highest levels of polyphenols and flavonoids, with concentrations reaching [...] Read more.
In this study, we investigated the anti-hypertensive properties of mulberry products by modulating the renin–angiotensin system (RAS). Comparative analysis showed that the ethyl acetate fractions, particularly from the Cheongil and Daeshim cultivars, contained the highest levels of polyphenols and flavonoids, with concentrations reaching 110 mg gallic acid equivalent (GE)/g and 471 mg catechin equivalent (CE)/g of extract, respectively. The ethyl acetate fraction showed superior angiotensin-converting enzyme (ACE) inhibitory activity, mainly because of the presence of the prenylated flavonoids kuwanon G and H. UPLC/Q-TOF-MS analysis identified kuwanon G and H as the primary active components, which significantly contributed to the pharmacological efficacy of the extract. In vivo testing of mice fed a high-salt diet showed that the ethyl acetate fraction substantially reduced the heart weight and lowered the serum renin and angiotensinogen levels by 34% and 25%, respectively, highlighting its potential to modulate the RAS. These results suggested that the ethyl acetate fraction of mulberry root bark is a promising candidate for the development of natural ACE inhibitors. This finding has significant implications for the management of hypertension through RAS regulation and the promotion of cardiovascular health in the functional food industry. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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15 pages, 7043 KiB  
Article
Curcumin Inhibits α-Synuclein Aggregation by Acting on Liquid–Liquid Phase Transition
by Jian-Feng Li, Zi-Qun Jiang, Sen Cao, Meng-Xin Zhang, Li-Hui Wang, Jun Liu, Yan-Hua Lu, Hong-Yan Wang, Xiao-Jing Hong, Zhi-Guo Wang and Jun-Ping Liu
Foods 2024, 13(9), 1287; https://doi.org/10.3390/foods13091287 - 23 Apr 2024
Cited by 3 | Viewed by 1613
Abstract
Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding [...] Read more.
Parkinson’s disease (PD), the second most common neurodegenerative disorder, is linked to α-synuclein (α-Syn) aggregation. Despite no specific drug being available for its treatment, curcumin, from the spice turmeric, shows promise. However, its application in PD is limited by a lack of understanding of its anti-amyloidogenic mechanisms. In this study, we first reconstructed the liquid–liquid phase separation (LLPS) of α-Syn in vitro under different conditions, which may be an initial step in entraining the pathogenic aggregation. Subsequently, we evaluated the effects of curcumin on the formation of droplets, oligomers, and aggregated fibers during the LLPS of α-synuclein, as well as its impact on the toxicity of aggregated α-synuclein to cultured cells. Importantly, we found that curcumin can inhibit amyloid formation by inhibiting the occurrence of LLPS and the subsequent formation of oligomers of α-Syn in the early stages of aggregation. Finally, the molecular dynamic simulations of interactions between α-Syn decamer fibrils and curcumin showed that van der Waal’s interactions make the largest contribution to the anti-aggregation effect of curcumin. These results may help to clarify the mechanism by which curcumin inhibits the formation of α-Syn aggregates during the development of PD. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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15 pages, 2581 KiB  
Article
Structure Characterization and Functional Properties of Flaxseed Protein–Chlorogenic Acid Complex
by Weiwei Cao, Junliang Chen, Shuhua Ma, Xin Chen, Xin Dai, Li Zhang, Mengyao Guo, Linlin Li, Wenchao Liu, Guangyue Ren, Xu Duan and Qinggang Xie
Foods 2023, 12(24), 4449; https://doi.org/10.3390/foods12244449 - 12 Dec 2023
Cited by 1 | Viewed by 1275
Abstract
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP–CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated [...] Read more.
This study aimed to investigate the effects of the covalent binding of flaxseed protein (FP) and chlorogenic acid (CA) on the structure and functional properties of FP–CA complexes fabricated using the alkali method. The results suggested that the encapsulation efficiency of CA encapsulated by FP ranged from 66.11% to 72.20% and the loading capacity of CA increased with an increasing addition ratio of CA with a dose-dependent relationship, which increased from 2.34% to 10.19%. The particle size, turbidity, zeta potential and PDI of FP and the FP–CA complexes had no significant discrepancy. UV–Vis and fluorescence spectra showed the existence of the interaction between FP and CA. SEM images showed that the surface of the FP–0.35%CA complex had more wrinkles compared to FP. Differential scanning calorimetry analysis indicated the decomposition temperature of FP at 198 °C was higher than that (197 °C) of the FP–0.35%CA complex, implying that the stability of the FP–CA complexes was lower than FP. The functional properties suggested that the FP–CA complex with 1.40% CA had a higher water holding capacity (500.81%), lower oil holding capacity (273.495%) and lower surface hydrophobicity. Moreover, the FP–CA complexes had better antioxidant activities than that of FP. Therefore, this study provides more insights for the potential application of FP–CA covalent complexes in functional food processing. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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Review

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29 pages, 1378 KiB  
Review
Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry
by Daniela Magalhães, Ricardo Gonçalves, Cristina V. Rodrigues, Helena R. Rocha, Manuela Pintado and Marta C. Coelho
Foods 2024, 13(14), 2276; https://doi.org/10.3390/foods13142276 - 19 Jul 2024
Cited by 1 | Viewed by 2800
Abstract
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires [...] Read more.
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments. Full article
(This article belongs to the Special Issue Functional Properties and Health Benefits of Bioactive Substances in Plant Foods)
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